Salmon Sashimi with Maple Syrup

Fish and Seafood / Recipes with Maple Syrup / Starters

Recipe — Salmon Sashimi with Maple Syrup
Cooling Time:
8 portions
Metric Imperial


  • Sea salt
  • One very fresh 454-g (1-lb) salmon filet (deboned and skinned)
  • 1 cup maple syrup (preferably amber syrup for its rich flavour)
  • 1 cup rice vinegar (or white wine vinegar)
  • 1 tablespoon wasabi paste (Japanese horseradish)
  • Dried seaweed sheet (nori)
  • Marinated ginger
  • Slices of cucumber


  1. Sprinkle sea salt on salmon filet and let rest in the refrigerator for about 30 minutes. Rinse with cold water. Set aside.
  2. In a bowl, combine maple syrup, rice (or white wine) vinegar and wasabi paste.
  3. Place the filet in a deep dish and pour the maple syrup mix over it. Let it marinate for about 5 minutes in the refrigerator.
  4. Cut the filet into 7 cm (2 3/4 in)  thick slices, then cut each one into thin, 6 mm (1/4 in) slices cutting across the grain of the fish.
  5. Roll each slice up in a piece of dried seaweed sheet (nori) and serve with marinated ginger and slices of cucumber.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.